Japanese Potato Egg Salad

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Japanese Potato Egg Salad

Elevate your classic potato egg salad with this delicious Japanese Potato Egg Salad recipe. Ready in about 30 minutes, it features a mix of fluffy potatoes, boiled eggs, crunchy cucumber, sweet carrot, and savoury bacon tossed together with a creamy, tangy dressing.

Author: Jaja Bakes

Course: AppetizerSide Dish

Cuisine: Japanese

Servings: 6 servings

Prep Time10

Cook Time20

Total Time30

Ingredients

1.1 lbs (500 gr) potatoes, about 2-3 potatoes
3 hard boiled eggs
2 inch (5 cm) carrot
1 Persian cucumber
5 strips bacon, or ham
1/2 tsp salt

Dressing

2 tbsp Greek yogurt
2 tbsp Kewpie mayonnaise
1 tsp dijon mustard
1 tbsp milk
Ground black pepper
Salt, optional

Instructions

Peel potatoes and carrot. Boil or steam potatoes and carrot until fork-tender. Boil or steam for 8-15 minutes for diced potatoes, or 20-30 minutes for whole potatoes, and 10-15 minutes for carrot.
After the carrot is cooked, cool slightly. Cut the carrot in quarters lengthwise, then slice thinly. Set aside.
Cut the cucumber in half lengthwise, then slice thinly. Add the sliced cucumbers to a small bowl and add 1/2 tsp salt. Mix and leave them for 10 minutes. Squeeze the cucumber to remove excess water. Set aside.
Dice the bacon strips. Place the cut bits into a frying pan. Cook over medium heat until browned. Drain the excess grease on paper towels. Set aside.
In a large bowl, add Greek yogurt, mayonnaise, dijon mustard, milk, and black pepper. Stir until well incorporated.
Add cooked potatoes and hard-boiled eggs. Mash lightly with a spoon or fork, leaving some chunks for texture.
Add carrot, cucumber, and bacon. Mix until combined.
Taste and add salt to bring out the flavor. This step is optional. You can serve this salad warm, at room temperature, or cold.

Nutrition

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